I bake bread — a lot of bread. It’s long been my passion. So much so that last year I challenged myself to bake at least one new bread recipe every week. I met that goal, and even exceeded it. French, ...

The late Carol Field wrote remarkable books about the food of Italy, beginning with ‘The Italian Baker’ in 1985, which remains the definitive volume on the subject. Panmarino, or rosemary bread, is a ...

When Chef Marco Criscuolo carefully unwraps a freshly baked loaf of panettone bread at his restaurant, Trattoria Trullo in Aliso Viejo, the first things he does is smell it. When he pulls back the ...

Gazing at all the pretty muffins, cookies, pastries and other delectables in the glass display cases at Amedeo’s Bakery, I heard myself loudly declare, “I’ll take one of each.” Too polite to roll his ...

There is something magical about freshly baked bread. The aroma, the crunch of the crust, the way it warms your insides — pure magic. Thanks to an abundance of Italian bakeries, delis, markets and ...